Part of cleaning up the diet involved migrating my shopping to a grocer that is slightly pricier yet renowned for dealing mainly with health-conscious manufacturers (damn, that sounds naive). Namely, Wholefoods. These manufacturers are much better at disclosure (with heavy emphasis on the relative nature of "better").

Still, this question always comes up:Total fat 6g---Sat fat 1gNo further info. Do I just assume there are 5g of mono/polyunsaturated fats?

Conventional wisdom says that all polyunsaturates are good. We know that they are prone to oxidization (also known as Oxidative Rancidity) and are not good. In fact, all chemically processed oils are rancid to start with, then they're bleached and deoderized so you can't tell. Rancid oil, along with unnatural trans fats, creates free radicals which contribute to a degenerative cascade in your cells speeding up the aging process. Monounsaturated and saturated are more stable and less likely to turn rancid. The best guide is to go with what is natural and exclude the unnatural.

_________________Stu Ward_________________Let thy food be thy medicine, and thy medicine be thy food.~HippocratesStrength is the adaptation that leads to all other adaptations that you really care about - Charles Staley_________________Thanks TimD

Conventional wisdom says that all polyunsaturates are good. We know that they are prone to oxidization (also known as Oxidative Rancidity) and are not good. In fact, all chemically processed oils are rancid to start with, then they're bleached and deoderized so you can't tell. Rancid oil, along with unnatural trans fats, creates free radicals which contribute to a degenerative cascade in your cells speeding up the aging process. Monounsaturated and saturated are more stable and less likely to turn rancid. The best guide is to go with what is natural and exclude the unnatural.

Could you dumb it down to lay terms pls?

For example, what am I looking for on the label? And how do I interpret the unaccounted grams of fat?

Conventional wisdom says that all polyunsaturates are good. We know that they are prone to oxidization (also known as Oxidative Rancidity) and are not good. In fact, all chemically processed oils are rancid to start with, then they're bleached and deoderized so you can't tell. Rancid oil, along with unnatural trans fats, creates free radicals which contribute to a degenerative cascade in your cells speeding up the aging process. Monounsaturated and saturated are more stable and less likely to turn rancid. The best guide is to go with what is natural and exclude the unnatural.

Could you dumb it down to lay terms pls?

For example, what am I looking for on the label? And how do I interpret the unaccounted grams of fat?

Ignore the labels. Food doesn't have labels. Food is found in the produce section or either swam in the ocean or walked on the ground. If it comes in a bottle or a box, it's probably not food.

Really, if you can't figure out how they made the product, you don't want to eat it. To make olive oil, you squeeze the olives, then you're done. To make coconut oil, you squeeze the coconut meat and then you're done. To make Canola oil, you need a degree in chemistry. That's the difference.

_________________Stu Ward_________________Let thy food be thy medicine, and thy medicine be thy food.~HippocratesStrength is the adaptation that leads to all other adaptations that you really care about - Charles Staley_________________Thanks TimD

Conventional wisdom says that all polyunsaturates are good. We know that they are prone to oxidization (also known as Oxidative Rancidity) and are not good. In fact, all chemically processed oils are rancid to start with, then they're bleached and deoderized so you can't tell. Rancid oil, along with unnatural trans fats, creates free radicals which contribute to a degenerative cascade in your cells speeding up the aging process. Monounsaturated and saturated are more stable and less likely to turn rancid. The best guide is to go with what is natural and exclude the unnatural.

Could you dumb it down to lay terms pls?

For example, what am I looking for on the label? And how do I interpret the unaccounted grams of fat?

Ignore the labels. Food doesn't have labels. Food is found in the produce section or either swam in the ocean or walked on the ground. If it comes in a bottle or a box, it's probably not food.

Really, if you can't figure out how they made the product, you don't want to eat it. To make olive oil, you squeeze the olives, then you're done. To make coconut oil, you squeeze the coconut meat and then you're done. To make Canola oil, you need a degree in chemistry. That's the difference.

So, in other words you're saying "find a girl who loves to cook and move her in."

It's a long uphill climb to start making everything from raw products. Huge time investment too.

It's an uphill battle but the view is better from the top. Keep reading up on this. Know that there are differences of opinion but ask yourself, "who's getting rich off that advice?" There is no difference in the label on a bottle of canalo and a bottle of olive oil. It's up to you to know the difference. Get to know how to cook and know your ingredients. It's a lot of fun after you get the hang of it.

_________________Stu Ward_________________Let thy food be thy medicine, and thy medicine be thy food.~HippocratesStrength is the adaptation that leads to all other adaptations that you really care about - Charles Staley_________________Thanks TimD

Oh, I do the basics of course. (omelets, steamed veggies, chicken, fish)

But to remove ANYTHING with a lable (boxed or bottled). I mean that's a mean feat!I already learned that the best lables are those that have the fewest ingredients. And those that don't have ingredients with more than 4 cyllables.It starts with making my own hummus and then ketchup and then? But it's GOT to be done. I realize that.

Salt is 2-edged. Once you cut processed foods out, most people won't actually get enough salt without adding more back in. Just go by taste and don't worry about it.

_________________Stu Ward_________________Let thy food be thy medicine, and thy medicine be thy food.~HippocratesStrength is the adaptation that leads to all other adaptations that you really care about - Charles Staley_________________Thanks TimD

Diabetes is another way of saying "carb-intolerant". I wouldn't touch any cereal if I was diabetic. Of course, I don't eat cereal anyway.

_________________Stu Ward_________________Let thy food be thy medicine, and thy medicine be thy food.~HippocratesStrength is the adaptation that leads to all other adaptations that you really care about - Charles Staley_________________Thanks TimD

Raspberries are high in fiber, aren't processed, and don't contain any grain products--Actually I think all berries fit those conditions! After 20+ years of eating breakfast cereals or oatmeal every morning, I've switch to a handful of nuts and berries with greek yogurt.

Emil don't let all this advice overwhelm you -- most of us on this forum have been playing the real food game for a while now.You'll probably have more success incorporating these ideas if you don't try to go 100% RIGHT NOW!!! Try improving just a couple things for a while, see what works for you then tackle another issue.

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